Help with Recipes

[Kätzchen]

It's not too hot today and since coming home from my mother's house, where she gave me a big sack of garden grown vegetables (sweet bell peppers in orange, yellow, red and green, pepperocini peppers, and a variety of Jalenpeno peppers, a variety of tomatos and kales), I am making a casserole for tonight's supper. You can use pasta or rice or soba noodles, depending on your dietary need.

I'm using pasta for tonight's dish, but I've made it with Jasmine or Brown or Wild rice or with soba noodles or even baby red potatos. I think it's the combination of the creamy garlic roux (sauce) and the vegetables that makes this dish the perfect supper to serve.



Creamy Garlic Casserole


Step 1: recipe for making creamy garlic roux sauce.

Take a complete bulb of garlic and slice up each clove into almond shaped pieces. Place about a tablespoon of Coconut oil in a skillet and sear the cloves of garlic until they appear caramelized. Reduce heat to a medium low temperature. Quickly take 3/4's of a pint of cream (or half n half) and a 1/3 cup of flour and shake it up in a glass jar. Pour roux mixture over the caramelized garlic. While mixture is heating up in the skillet, sprinkle a bit of sea salt and cracked pepper corns over the mixture. Stir well as mixture thickens in the skillet. Set mixture aside, until ready to combine with other casserole ingredients.

Step 2: preparing vegetables and pasta.

4 - Sweet Bell Peppers (use half of each: green, yellow, orange and red)
2 - Pepperocini Peppers
1 - Jalepeno Pepper
1 - Red Chili Pepper
A handful of vine rippened cherry or plum tomatoes
A small block of Monterey Jack cheese (about 4 ounces)
2 cups of cooked pasta (or your choice of: rice, soba noodles or potatoes).

Directions: wash and clean peppers and slice them into bite sized pieces.
In a separate bowl, wash and clean and slice up the tomatoes into diced up bits. Slice up the block of Monterey Jack cheese into bite sized cubes. Place about a tablespoon of Coconut oil in a skillet and add all the peppers. Sear them in the skillet until they turn a bright color. Reduce heat and add the pasta (rice or noodles or potatos). Stir pasta and peppers together thoroughly in the skillet, then add the cubed Monterey Jack cheese. Turn the heat off the skillet. Cap the skillet and let the pasta, creamy garlic roux sauce and cheese meld together for about 15 minutes. When ready to serve, place some fresh bits of tomato on top of each serving and sprinkle with a bit of Parmesan cheese.


*Enjoy!*

[PoeticSilence]

Freeze Fresh Herbs In Olive Oil to use when not in season and it’s a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes! I LOVE THIS!

8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!
• Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

[Chancie]

I made chia seed pudding last night.

It is vegan and raw, and

That's pretty much all it has going for it.